Kulitsch - Russian carrot-yeast cuisine

Name: Kulitsch - Russian carrot-yeast cuisine
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g Carrots; 3 TABLESPOONS Sugar; 50 g Sugar; 50 g Butter (+ some); 250 ml Milk; 50 g Whipped cream; 400 g Flour; 1 pinch Salt; 1 package Dry yeast; 1 package Vanillin sugar; 200 g white chocolate; 1 cube Coconut oil (25 g); 25 g Pistachio kernels; 75 g Pecan kernels; 50 g dried cranberries

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g Carrots
3 TABLESPOONS Sugar
50 g Sugar
50 g Butter (+ some)
250 ml Milk
50 g Whipped cream
400 g Flour
1 pinch Salt
1 package Dry yeast
1 package Vanillin sugar
200 g white chocolate
1 cube Coconut oil (25 g)
25 g Pistachio kernels
75 g Pecan kernels
50 g dried cranberries

Directions

1
Clean, peel and finely grate the carrots. Melt 3 tablespoons of sugar in a frying pan. Add the grated carrots and let them caramelise slightly for about 5 minutes while stirring. Remove and let cool. Melt butter, add milk and cream and remove from heat. Mix flour, salt, yeast, 50 g sugar and vanillin sugar.
2
Add the fat-milk mixture to the dry ingredients and knead with the dough hooks of the hand mixer for approx. 5 minutes to a smooth dough. Add the grated carrot and knead well. Cover and leave to rise for approx. 1 hour until the dough has doubled.
3
Grease a muffin tin (12 wells) well. Spread the soft dough with a spoon in the wells. Leave to rise for 10 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Take out, let cool down briefly and remove the cakes from the trays. Let them cool down. Tip: Line the muffin tin with paper cups.
4
Chop the chocolate and carefully melt it with coconut oil over a warm water bath. Chop the seeds and cranberries. Spread the chocolate on the cake. Sprinkle fruit and kernel mixture on top and let dry.